Creamed Tomatoes Food

CREAMED TOMATOES ON TOAST

Steps:

• In a small saucepan, bring the cream, thyme and cinnamon stick to a simmer over medium-low heat.
• As cream comes to a simmer, drain the tomatoes (no need to rinse), discarding the juices. Add the whole tomatoes to the saucepan and bring to a simmer, breaking up the tomatoes with a wooden spoon. Cook until the tomatoes are soft and the cream is slightly thickened, about 5 minutes. Season with salt and pepper.
• To eat, place a slice of toast in a shallow bowl or rimmed plate, and spoon the tomatoes and plenty of cream over the toast. Season with more black pepper, if you like.

CREAMED TOMATOES

Steps:

• Combine tomatoes with juice, butter, sugar and salt in a medium saucepan; heat over medium heat. Stir in baking soda. Combine flour and milk; blend well and stir into hot tomato mixture. Cook, stirring constantly until mixture is thick and bubbly. Break toasted bread into small pieces and add to hot tomato mixture. Serve in sauce dish as a vegetable or over biscuits or toast.

CREAMED TOMATOES

Steps:

• Place tomatoes in a small saucepan. Season with salt and pepper. Bring to a boil over medium heat, then reduce to a simmer.
• In a small bowl, whisk together the butter and flour until smooth. Add milk and whisk until combined. Stir into the tomatoes.
• Cook for 1 minute, or until starts to thicken, stirring constantly. Remove from the heat. Fold in the bread cubes. Serve warm.

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

CREAMED TOMATOES AKA TOMATO GRAVY

Steps:

• Pour tomatoes in a saucepan or skillet.
• Add butter.
• Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
• After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
• Add salt, pepper, and sugar to taste.
• If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
• That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

COUNTRY CREAMED TOMATOES

Steps:

• 1. Prepare drop biscuits and place them in a warm oven while you make the creamed tomatoes - or put them on a plate and cover with a clean towel
• 2. Peel and cut up tomatoes over a bowl to reserve the juice. Add juice and tomatoes to a 2 quart saucepan and add 1/2 c. water. Cook slowly over medim heat
• 3. Add the cold milk to a small cup, sprinkle with the flour and shake together until fairly smooth. Strain to remove lumps. Stir slowly in a thin, steady stream, into the hot tomatoes until it thickens and doesn't taste floury. Add margarine and sugar and salt and/or pepper to taste.
• 4. Place biscuit on plate, split in half and ladle creamed tomatoes over them. Enjoy. Little ones may like it a bit sweeter - add more sugar to taste.

CREAMED CORN WITH TOMATOES

Steps:

• Heat oil in a large skillet over medium heat. Add onion; and cook until soft and translucent, about 3 minutes. Stir in corn kernels. Cook, stirring occasionally, until kernels are tender, about 5 minutes. Stir in cream cheese and water until cream cheese is melted. Stir in tomatoes, parsley, and basil. Season with salt and black pepper.